Vegetable Soup with Anelletti Siciliani

Name: Vegetable Soup with Anelletti Siciliani
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium carrots, cut into a 1/4 inch dice; 2 celery stalks, cut into a 1/4 inch dice; 1 small onion, cut into a 1/4 inch dice; 14 1/2 petite diced tomatoes or 1 cup tomato purée; 6 cups chicken broth or 6 cups water and 1 chicken bouillon cube; 2 cups broccoli florets; 2 cups cauliflower florets; 8 ounces Anelletti Pasta (See link below to get the Anelletti)

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Servings: 4

Author : rossella rago

Ingredients

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2 tablespoons extra virgin olive oil2 medium carrots, cut into a 1/4 inch dice2 celery stalks, cut into a 1/4 inch dice1 small onion, cut into a 1/4 inch dice14 1/2 petite diced tomatoes or 1 cup tomato purée6 cups chicken broth or 6 cups water and 1 chicken bouillon cube2 cups broccoli florets2 cups cauliflower florets8 ounces Anelletti Pasta (See link below to get the Anelletti)

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Instructions

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Get the Anelletti Pasta HERE! Put a stock pot over a medium flame and heat the oil. Add the carrots, onions and celery and cook until soft, about 5-7 minutes. Season with salt and pepper. Add in the can of petite diced tomatoes or the passata and cook for another 5-7 minutes. Add 6 cups of water and the bouillon cube or the 6 cups chicken broth and bring to a boil. Add in the broccoli and cauliflower and return the pot to a boil. Cook until tender, about 5 minutes. Drop the pasta into a separate pot of salted boiling water. Cook for about 8 minutes. The pasta will still be slightly hard. *the pasta will keep cooking in the soup, so you don’t want to overcook it before mixing it together. Drain and add the pasta to the soup pot. Boil for 1-2 minutes and serve in warm bowls with a sprinkle of grated cheese.